Salmon Bruschetta Recipe

Directions

1. 1

   Prepare the Squash Noodles

   Using a spiralizer, create noodles from the zucchini and yellow squash. Set aside.

2. 2

   Make the Herb Pesto

   In a food processor, combine fresh basil, pine nuts, olive oil (2 tbsp), and garlic. Blend until smooth. Season with salt and black pepper to taste.

3. 3

   Cook the Salmon

   Heat 2 tbsp of olive oil in a skillet over medium-high heat. Season the salmon fillets with salt and black pepper. Place the salmon in the skillet and sear for about 4-5 minutes on each side or until cooked to your desired doneness. Remove from heat and let rest.

4. 4

   Toss the Noodles

   In the same skillet, add the squash noodles and toss them in the remaining 2 tbsp of olive oil. Cook for 2-3 minutes until just tender. Remove from heat and stir in the herb pesto.

5. 5

   Prepare the Tomato and Olive Relish

   Chop the cherry tomatoes and Kalamata olives. In a bowl, mix them together with lemon juice, salt, and black pepper to taste.

6. 6

   Assemble the Bruschetta

   On a serving plate, place a bed of the pesto-coated squash noodles, top with the seared salmon, and then spoon the tomato and olive relish over the top.

7. 7

   Serve

   Serve immediately while warm, garnished with extra basil if desired.